Ingredients
Scale to what I have
- 250 g spaghetti
- 400 g shrimp, peeled
- 45 ml olive oil
- 5 cloves garlic, minced
- ½ tsp chili flakes
- 120 ml white wine
- 140 g cherry tomatoes, halved
- 30 ml lemon juice
- 12 g parsley, chopped
- ¾ tsp salt
Method
- Cook the spaghetti in salted water until al dente.
- Saute the garlic and chili flakes in oil, add the shrimp and cook for 2 minutes per side.
- Add the wine and tomatoes and reduce for 3 minutes. Toss with the spaghetti, lemon juice and parsley.